Green Chile and Pepper Jack Cheese Chicken Enchiladas
These enchiladas are loaded with green Chile enchilada sauce, chicken, sour cream, and freshly grated Pepper Jack cheese.
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Servings: 8 enchiladas
Ingredients
- 1 ½ pounds cooked, shredded chicken breast
- 8 taco size flour tortillas
- 2 cans (10 ounces, each) green Chile enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 cup sour cream
- 1 teaspoon ground cumin
- 8 ounces Pepper Jack cheese freshly grated
- chopped fresh Cilantro optional
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside.
- Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in 1/2 cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.
- Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish. Pour the remaining enchilada sauce over the tops of enchiladas. (I only use about 1 can. If you like yours more saucy use both cans). Cover the tops with the shredded Pepper Jack cheese.
- Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving. Serve with salsa, sour cream or whatever your favorite toppings are. Enjoy!
Notes
Recipe yields 8 enchiladas
*This recipe calls for pre-cooked chicken. I like to put my chicken breasts in a small crock pot with 1/2 cup water. Cover with lid and cook on low heat for 3 hours. Once fully cooked, shred with two forks.
*A rotisserie chicken would also work great in this recipe!
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